Description
A vibrant salad featuring roasted sweet potatoes, fresh greens, and a zesty lemon thyme dressing, perfect for family gatherings.
Ingredients
- 4 cups Arugula
- 1 cup Kale, stem removed and chopped
- 1/2 cup Goat cheese
- 1 large Sweet Potato, cubed and roasted
- 3 large Carrots, sliced and roasted
- 1/2 Red apple, diced
- 1/2 cup Pecans
- 1 tbsp Maple syrup
- 1/3 cup Mint, torn
- 2 tsp Dijon mustard
- 1 large Garlic clove, minced
- 1 Lemon, juiced and zested
- 1/4 cup Apple cider vinegar
- 1 tbsp Maple syrup or Honey
- 1 1/2 tbsp Fresh thyme
- 1/2 tsp Salt
- 1 tsp Pepper
- 1 cup Olive oil
Instructions
- Preheat your oven to 400°F.
- Place the sliced sweet potato and carrots on a baking sheet. Roast for 30 minutes or until the vegetables are soft and lightly caramelized. Remove from the oven and let cool.
- In a frying pan over medium heat, toast the pecans until browned, about 2-3 minutes. Add 1 tablespoon of maple syrup and toss to coat.
- In a large mason jar, combine Dijon mustard, minced garlic, lemon juice and zest, apple cider vinegar, maple syrup (or honey), chopped thyme, salt, pepper, and olive oil. Shake until blended.
- In a large bowl, layer arugula, kale, roasted sweet potatoes, carrots, diced apple, goat cheese, and toasted pecans.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients.
- Serve immediately.
Notes
Store any leftover salad in an airtight container in the fridge for up to 2 days. Avoid dressing until just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American